Yellow Cookie Sandwiches
5,1 / 10
1 hr 30 min.
Oil and line a large baking sheet with baking parchment.
Grind the ground almonds and icing sugar together in a food processor to a very fine powder.
Whisk the egg whites to stiff peaks in a very clean bowl then carefully fold in the almond and sugar mixture with the banana syrup and food colouring.
Spoon the mixture into a piping bag fitted with a large plain nozzle and pipe 2 (1/2) cm / 1" rounds onto the baking tray.
Sprinkle with cocoa and leave the uncooked macaroons to stand for 30 minutes to form a skin.
Preheat the oven to 170°C (150° fan) | 325F | gas 3.
Bake for 10-15 minutes or until crisp on the outside and still a bit chewy in the middle.
Slide the greaseproof paper onto a cold work surface and leave the macaroons to cool completely.
Mash the banana then beat into the butter with a wooden spoon until light and fluffy.
Beat in the icing sugar a quarter at a time, then whisk for 2 minutes or until smooth and well whipped.
Spoon the buttercream into a piping bag fitted with a medium plain nozzle and pipe an even round onto half of the macaroons. Sandwich together with the other half.